Recipe courtesy of Dennis Leary
Total:
1 hr 40 min
Active:
1 hr
Yield:
4 servings
Level:
Advanced

Ingredients

Garnish:

Directions

For the artichokes, fill a bowl with water, and squeeze in the juice of half the lemon. Take each artichoke, and remove all outer leaves, and discard. Slice the stem of the artichokes down to 1-inch length, and using a knife, peel away all the outer skin. Rub generously with the remaining lemon. Cut the remaining leaves at the bottom of the base, exposing the hairy choke. With a spoon, scoop out the choke, and discard. Rub the entire surface of the artichoke with lemon, and place in the water. Repeat this process for all the artichokes. Working quickly, slice each artichoke into 4 quarters, and return the pieces to the water. Set aside.

Place 2 cups of vegetable oil in a heavy saucepan, and heat over medium heat.

To make the vinaigrette, add the vermouth to a saucepan and cook over medium heat until reduced by 3/4 (the alcohol will probably catch on fire, but do not worry). Add the clam juice and continue to reduce until mixture equals 1 cup. Add the clams, cover pot, and steam until barely open.

Immediately remove the clams to a small bowl, cover tightly with plastic wrap, and refrigerate. Strain the liquid through cheesecloth, rinse pan, and return liquid to pan. Add the shallots, and reduce until mixture has thickened slightly, about 1/4 cup. Add the olive oil, tomatoes, a drop of lemon juice, chopped parsley, and set aside in a warm spot.

Remove clams from shells, and season them lightly with salt. Set aside.

Drain the artichokes and add them to the oil, and cook gently for 10 minutes. They will bubble vigorously as the moisture evaporates. The artichokes will be done when golden and slightly wrinkled (test one to be sure). Remove from oil, season with salt, and set aside.

To serve, place a small pile of artichokes in the center of four plates. Place 5 clams around each pile, and spoon the vinaigrette over them. Sprinkle top with toasted almonds, and garnish with a few drops of lemon juice, sliced pearl onions, and sprinkle with chives. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Lemon Confit

Recipe courtesy of Melissa d'Arabian

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Fennel and Fingerling Confit

Recipe courtesy of Anne Burrell

Braised Artichokes

Recipe courtesy of Food Network Kitchen

Bacon and Artichoke Pasta

Recipe courtesy of Rachael Ray

Creamy Artichoke Soup

Recipe courtesy of Giada De Laurentiis

Salmon Cakes with Artichoke Tartar Sauce

Recipe courtesy of Katie Lee

Duck Confit

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking